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Animal origin foods and colorectal cancer risk: a report from the Shanghai Women's Health Study.

Abstract

The association of animal-origin food consumption and cooking patterns with colorectal cancer (CRC) risk was evaluated in a cohort of 73,224 participants of the Shanghai Women's Health Study. After a mean follow-up time of 7.4 yr, 394 incident cases of CRC (colon = 236; rectal = 158) were diagnosed. Overall, no association was found between the risk of CRC and intake of total meat and total fish. Eel (P(trend) = 0.01), shrimp (P(trend) = 0.06), and shellfish (P(trend) = 0.04) consumption were positively associated with CRC risk. High egg intake and high intake of total cholesterol were also related to risk of CRC (RR for the highest vs. lowest quintiles of intake were 1.4 (95% CI = 1.1-2.0) for eggs and 1.6 (95% CI = 1.1-2.3) for cholesterol). Milk intake was inversely associated with the risk of colon cancer (P(trend) = 0.05). Common Chinese cooking practices except the smoking method of cooking were not related to CRC risk. The latter was positively associated with colon cancer (RR = 1.4 for ever vs. never, 95% CI = 1.1-1.9). A possible role of cholesterol and environmental pollution in the etiology of CRC was suggested.

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  • Authors+Show Affiliations

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    Department of Medicine, Vanderbilt Epidemiology Center and Vanderbilt-Ingram Cancer Center, Vanderbilt University School of Medicine, 2525 West End Avenue, Nashville, TN 37203-1738, USA.

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    Source

    Nutrition and cancer 61:2 2009 pg 194-205

    MeSH

    Adult
    Aged
    Animals
    China
    Cholesterol, Dietary
    Cohort Studies
    Colonic Neoplasms
    Diet
    Diet Records
    Dietary Fats
    Eggs
    Female
    Food Handling
    Humans
    Marital Status
    Meat
    Middle Aged
    Milk
    Prospective Studies
    Rectal Neoplasms
    Risk Factors
    Shellfish
    Surveys and Questionnaires
    Tea
    Women's Health

    Pub Type(s)

    Journal Article
    Research Support, N.I.H., Extramural

    Language

    eng

    PubMed ID

    19235035

    Citation

    Lee, Sang-Ah, et al. "Animal Origin Foods and Colorectal Cancer Risk: a Report From the Shanghai Women's Health Study." Nutrition and Cancer, vol. 61, no. 2, 2009, pp. 194-205.
    Lee SA, Shu XO, Yang G, et al. Animal origin foods and colorectal cancer risk: a report from the Shanghai Women's Health Study. Nutr Cancer. 2009;61(2):194-205.
    Lee, S. A., Shu, X. O., Yang, G., Li, H., Gao, Y. T., & Zheng, W. (2009). Animal origin foods and colorectal cancer risk: a report from the Shanghai Women's Health Study. Nutrition and Cancer, 61(2), pp. 194-205. doi:10.1080/01635580802419780.
    Lee SA, et al. Animal Origin Foods and Colorectal Cancer Risk: a Report From the Shanghai Women's Health Study. Nutr Cancer. 2009;61(2):194-205. PubMed PMID: 19235035.
    * Article titles in AMA citation format should be in sentence-case
    TY - JOUR T1 - Animal origin foods and colorectal cancer risk: a report from the Shanghai Women's Health Study. AU - Lee,Sang-Ah, AU - Shu,Xiao Ou, AU - Yang,Gong, AU - Li,Honglan, AU - Gao,Yu-Tang, AU - Zheng,Wei, PY - 2009/2/24/entrez PY - 2009/2/24/pubmed PY - 2009/6/3/medline SP - 194 EP - 205 JF - Nutrition and cancer JO - Nutr Cancer VL - 61 IS - 2 N2 - The association of animal-origin food consumption and cooking patterns with colorectal cancer (CRC) risk was evaluated in a cohort of 73,224 participants of the Shanghai Women's Health Study. After a mean follow-up time of 7.4 yr, 394 incident cases of CRC (colon = 236; rectal = 158) were diagnosed. Overall, no association was found between the risk of CRC and intake of total meat and total fish. Eel (P(trend) = 0.01), shrimp (P(trend) = 0.06), and shellfish (P(trend) = 0.04) consumption were positively associated with CRC risk. High egg intake and high intake of total cholesterol were also related to risk of CRC (RR for the highest vs. lowest quintiles of intake were 1.4 (95% CI = 1.1-2.0) for eggs and 1.6 (95% CI = 1.1-2.3) for cholesterol). Milk intake was inversely associated with the risk of colon cancer (P(trend) = 0.05). Common Chinese cooking practices except the smoking method of cooking were not related to CRC risk. The latter was positively associated with colon cancer (RR = 1.4 for ever vs. never, 95% CI = 1.1-1.9). A possible role of cholesterol and environmental pollution in the etiology of CRC was suggested. SN - 1532-7914 UR - https://www.unboundmedicine.com/medline/citation/19235035/full_citation L2 - http://www.tandfonline.com/doi/full/10.1080/01635580802419780 DB - PRIME DP - Unbound Medicine ER -